Parmesan Crusted Chicken Breasts with Lemon Arugula

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 large eggs, beaten
• 1/4 cup olive oil
• 5 cups arugula
• 1 lemon, zested and juiced
• 2 tablespoons olive oil (for salad)
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix Parmesan, panko, garlic powder, black pepper, and paprika.
3. 3 Dip each chicken breast in beaten eggs, then coat with the Parmesan mixture.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 2 minutes per side.
5. 5 Transfer skillet to the oven and bake for 15-20 minutes, or until chicken reaches 165°F.
6. 6 For the salad, toss arugula with lemon zest, juice, olive oil, and salt.
7. 7 Serve chicken topped with the lemon arugula salad.

Equipment

• Oven-safe skillet
• Mixing bowls
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes to the arugula salad for a tangy twist.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Substitutions

• Use almond flour in place of panko for a gluten-free option.
• Replace chicken breasts with chicken thighs for a juicier alternative.

Pairings

• Roasted asparagus
• Garlic mashed potatoes
• Light vinaigrette salad

Nutrition

Tips

• For extra crispy crust, ensure chicken is fully coated and press the mixture gently.
• If arugula is unavailable, substitute with spinach for a similar flavor profile.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crust crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Pairs wonderfully with a side of roasted vegetables or garlic mashed potatoes.
• A glass of crisp Sauvignon Blanc complements the lemony flavors.

FAQ